Food Service Manager

The kitchen manager has oversight and ultimate responsibility for the preparation and serving of three (3) meals a day at all Amity Foundation campuses. The Kitchen manager will oversee the daily operations of the kitchen, ensuring that food preparation, cooking, and presentation standards are met. The kitchen manager reports directly to the culinary director. They supervise kitchen staff members and monitor their performance, maintain inventory levels, and ensure that safety and sanitation standards are strictly adhered to. The kitchen manager also participates in menu planning, budgeting, and ordering supplies. In addition, as a faculty member, the kitchen manager will ensure the maintenance of contract audit documentation, equipment, and supplies.

• Assures maintenance and cleanliness of facility equipment and supplies.
• Communicates maintenance repairs and supplies needs to proper personnel.
• Serves as advisor and positive role model for assigned students.
• Oversees the prevention and interventions in student altercations and incidents.
• Administers first aid and CPR during emergencies in accordance with American Red Cross standards.
• Ensures emergency evacuation procedures, serious student injuries and fire evacuation procedures are practiced and followed regularly.

• Attending workshops, meetings, and training as requested by supervisor.
• Performs other related duties as assigned.
• Oversee the preparation and cooking of food to ensure quality standards are met.
• Manage kitchen staff, including assigning specific tasks and shifts to ensure efficient operation.
• Implement and enforce health and safety regulations within the kitchen to comply with legal and organizational standards.
• Order and manage inventory of food supplies and kitchen equipment, ensuring availability.
• Develop and update menus in collaboration with chefs, considering customer preferences and seasonal ingredients.
• Train new kitchen staff in cooking techniques, presentation standards, and kitchen protocols.
• Resolve conflicts among kitchen staff to maintain a harmonious working environment.
• Conduct regular maintenance checks on kitchen appliances and equipment to prevent unexpected malfunctions.

Required:

• High School diploma or equivalent required.
• 3 years related experience and/or training; or equivalent combination of education and experience.

Preferred:

• Five (5) plus years of experience in culinary arts supervision, management, and administration.

• Required: SERV safe or food handler card
• Driver’s License
• Preferred: NONE.

• Ability to work under minimal supervision.
• Must possess excellent organizational skills.
• Must be proficient in necessary/applicable Microsoft programs for normal operations.
• Ability to interact with agency and department heads, public officials, and multi-disciplinary groups of professionals.
• Must demonstrate ability to supervise effectively.
• Ability to interact with a diverse population.
• Ability to operate all office equipment.

ADA Information:

• Faculty must frequently lift and/or move up to 50 pounds.
• Frequently required to sit and/or stand for extended periods of time.
• Frequently sitting and typing for extended periods of time.
• Occasionally required to reach, walk, climb, pull, push, grasp, stretch, stoop.
• Frequently required talk, hear, see, and use repetitive motions.
• Frequently able to communicate verbally and in written form.
• Frequently able to use all types of vision, such as close vision, distance vision, color vision, peripheral vision, and depth perception, to complete daily tasks.
• Required to wear comfortable and office appropriate clothes.

• Ability to change direction as priorities shift.
• Ability to thrive in an environment that requires one to adapt to changing circumstances.
• Ability to professionally work under pressure with difficult or temperamental students & faculty.
• Ability to handle mental and emotional stress related to the position.

• Generally, in an indoor setting.

• The noise level in the work environment is moderate but can be loud.
• The temperature in the work environment is usually moderate to cool but can be cold or hot.

• May travel locally as needed.

Note: This job description is intended to describe the general nature and work responsibilities of the position. It is not possible or desirable to commit every detailed aspect of each job to a written description. This job description and the duties of this position are subject to change, modification, and addition as deemed necessary by the company. Job descriptions alone cannot be used as an argument to refuse work assignments. Faculty are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments required by company officials. This job description does not constitute an employment contract between the company and any employee. The job responsibilities of this position may include cross-training in other functions to ensure satisfactory operation.